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Zydeco Gumbo Recipe

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This recipe for Zydeco Gumbo is from "It All Began in Morehouse: The Best Cooks in the Midwest", one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp. olive oil
1 c. boneless, skinless, chicken breast halves chopped
1/2 pound pork sausage links thinly sliced
1 c. olive oil
1 c. flour
2 tbsp. minced garlic
3 qts. chicken broth
12 oz. beer
6 stalks celery diced
4 roma tomatoes peeled and diced
1 med. onion sliced
1 (10) oz. can RoTel tomatoes
2 tbsp. fresh red Chile peppers
1 bunch fresh parsley, chopped
1/4 c. Cajun seasoning
1 lb. shrimp, peeled and deveined.
Directions:
Directions:
Heat 1 tbsp. oil in a skillet and cook chicken until no longer pink. Stir in sausage and cook until browned. Drain and set aside. in a large sauce pan over medium heat blend cup of olive oil and flour to create a roux. Stir constantly until browned and bubbly. Add garlic and cook about 1 minute. Gradually add chicken broth and beer. Bring to a boil and mix in celery, tomatoes, onion, Chile peppers, parsley, and Cajon seasoning. Add chicken, sausage, and shrimp. Cook stirring frequently about 20 minutes. Serve over rice with French bread.

 

 

 

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